• In a small saucepan on lower heat, heat vegetable oil. Sauté garlic for 30 seconds or until fragrant. Add hoisin sauce, peanut butter and water. Mix to combine. Then bring to a boil on medium-high heat for 1-2 minutes until slightly thickened. Remove off heat and transfer sauce to a small bowl to cool. Sprinkle crushed peanuts on top of the sauce. Place hoisin peanut sauce in the fridge to chill.
• In a medium pot filled with enough hot water, bring to boiling point on high heat. Add the halved shallot and sliced ginger. Then add shrimp with the shell on for extra flavor. If you’re using already peeled shrimp, that’s fine too. Boil shrimp for 2 minutes or until opaque and no longer translucent. Strain out the shrimp and transfer to an ice bath with cold water. Allow the shrimp to cool before peeling off the shells. Carefully slice each shrimp in half with a sharp knife. If needed, devein shrimp.
• Bring a large pot of water on high heat, bring to a boil. Cook rice noodles for 2-3 minutes or until Al dente. Strain and rinse with off cold running water. Strain any excess water. Transfer to a large bowl.

To Assemble Gỏi Cuốn:

• Wash green leaf lettuce. Trim the ends so the lettuce is about 5-inches long. Set aside.
• Briefly wet a sheet of rice paper with a bit of water (cold to warm water). Do not soak it or it will become too soft to wrap with ease. The rice paper should still be firm. Place wet rice paper onto a clean work surface.
• Place a piece of lettuce in the bottom half of the circular wrapper.
• Then place 3 shrimp halves pink side down in the top half of the circular wrapper. Place mint leaves on top of each shrimp.
• Lastly with wet hands, place about ⅓ cup of cooked vermicelli rice noodles inside the lettuce leaf and spread it into a log. Do not add too much noodle or the roll can burst.
• From the bottom end of the rice paper (the end closest to you), roll the rice paper away from you tucking the lettuce and noodles in. Then roll and tuck in the shrimp and mint leaves. Finally tuck in the sides of the rice paper and finish rolling. Repeat this process until you have 9 rolls.
• Enjoy with your homemade Vietnamese peanut sauce!